Try this uniquely different stew, topped with a horseradish herb relish and roasted beets.
The flavor profile begins with sautéed onions and beef, browning the beef until it has a nice crust on all sides. Barley, a hardy grain is added with carrots and mushrooms.
Serves 6-8
Ingredients:
2 tablespoons olive oil
1 pound beef stew meat
1 teaspoon salt, divided
¼ teaspoon freshly ground pepper
2 bay leaves
½ tablespoon fresh thyme, chopped
2 tablespoons tomato paste
2 cups carrots, sliced 1 ½ inch thick
2 cups parsnips, sliced 1 ½ inch thick
¾ cup uncooked pearl barley
5 garlic cloves, minced and divided
16 ounces mushrooms, quartered
2 cups water
4 cups beef broth
2 tablespoons Worcestershire sauce
1-12 ounce bottle dark beer ( such as stout)
For garnish:
3 small beets, washed
3 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons prepared horseradish
Instructions:
Heat oil in a stockpot over medium high heat. Sprinkle beef with ½ teaspoon salt and pepper. Add beef to pan, sauté 10 minutes or until browned. Remove from pan. Add onion, bay leaves, thyme to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally.
Uncover, stir in tomato paste. Increase heat to medium high. Add carrots, parsnips, barley, 4 garlic cloves and mushrooms. Sauté 3 minutes. Add beef, water, broth, Worcestershire and beer. Adjust seasoning with remaining salt. Bring to a boil. Reduce heat, simmer, covered for 1 ½ hours. Discard bay leaves.
While stew is simmering, place beets on roasting pan and bake in preheated 400 degree oven. When tender, remove and cool. Peel and slice into each into 6 wedges.
Combine parsley, thyme garlic and horseradish. Ladle stew into bowls and top each with beet wedges and parsley horseradish mixture.